Yield - about 3 Gallons
4 TBSP EXTRA VIRGIN OLIVE OIL
5 LBS DRY GARDEN ROTINI PASTA (Tri-color, corkscrew)
1/4 LB BUTTER
2 LBS ONIONS (Diced fine)
1/3 CUP FRESH GARLIC (Minced fine)
3 QUARTS HEAVY WHIPPING CREAM
1 CUP DRY WHITE WINE
1 TBSP GRANULATED ONION POWDER
1 -1/2 TSP CAYENNE PEPPER
1 -1/2 TSP WHITE PEPPER
1 -1/2 TBSP SPANISH PAPRIKA
3/4 CUP CRAWFISH FAT (fresh, not frozen)
2 LBS CRAWFISH TAILS (with fat)
1 BUNCH CHOPPED SHALLOTS
1/4 BUNCH CHOPPED FRESH PARSLEY
2 CUPS FRESHLY GRATED ROMANO CHEESE (Divided in half)
Fill a 40 quart stock pot about two thirds full with water. Over high heat, add half of the olive oil to the water, cover and bring to a rolling boil. Add the pasta and cook al dente, about 5 - 7 minutes. Strain off the pasta, cool with tap water. Add the remaining oil to the pasta, fold several times to thoroughly coat the pasta. Place the pasta in a plastic bag, squeeze out all of the air, tie with a twist tie or with an overhand knot. The pasta can be stored for 2 -3 days in the refrigerator this way.
When ready to serve, use a large brazier and over medium heat add the butter, onions and garlic. Simmer the onions until clear, about 5 minutes, (do not brown). Add the heavy cream and wine, increase the heat to high and bring the sauce to a rolling boil. Add the seasonings, crawfish fat and tails, return the sauce to a boil. Add the shallots and the pre-boiled pasta from above. Fold the pasta gently, but ensure that all rotini noodles are completely coated with the sauce. Add the parsley and half of the romano cheese. Fold one final time.
1/4 CUP GRANULATED GARLIC
If you wish, substitute granulated garlic for the fresh garlic called for above.
2 -1/2 TBSP LOBSTER BASE
Substitute lobster base if crawfish fat is not available.
Pour the rotini in a 4 inch hotel pan. Serve immediately, with the remaining cheese in a bowl for individual taste. Also, serve this recipe with a bottle of Louisiana hot sauce available.
Like many of my recipes, I have not added any salt. You may want to adjust for your own taste. Also this recipe should be served somewhat spicy, you may want to silightly increase the peppers called for above.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.